Hearth Dining Menu 10.01.26
HEARTH DINING MENU
HattinglEy Classic Reserve, brut NV 18
gusbourne, rosE 2019 22
Heckfield Gin and Tonic 15
heckfield egg with rye and exmoor caviar 7 each
grilled prawn with smoked chilli butter 6 each
Garlic and Rosemary focaCcia 8
Pickled Red Cabbage with Farm beetrootS, Goat’s Curd and Candied Seeds 19
bitter leaves with roasted kumquat, dates and hazelnut 20
GargAnelli with Heckfield Sausage, Cavolo Nero and Chilli 22
Roasted Farm Vegetables with Walnut AgrestO 32
grilled octopus with Pine nuts, POMEGRANATE and Iberiko Tomato 39
chalk stream trout with artichoke pure and todoli citrus 41
Saddle of Lamb with roscoff Onions, collard greens and Salsa Verde 44
cote de boeuf over the fire with café de paris 110
affogato with RICCIARELLI 11
Panettone Pudding with Vanilla custard and Citrus 18
Apple GaleTte with calvados ice cream 16
maida vale with rye and caraway CRACKERS, HONEYCOMB and Roasted walnuts 14
A DISCRETIONARY 10% SERVICE CHARGE WILL BE ADDED TO YOUR BILL
ALL PRICES ARE INCLUSIVE OF VAT AT THE CURRENT RATE
IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS PLEASE TALK TO YOUR WAITER
WHO WILL BE HAPPY TO HELP